Grilled Tandoori-Style Lamb Skewers

Name: Grilled Tandoori-Style Lamb Skewers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Cuisine: indian
Ingredients: 1 teaspoon cumin powder; 1 teaspoon garam masala; Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle); 1 teaspoon onion powder; 3 tablespoons bottled minced garlic or 8 cloves minced; 1 cup plain yogurt; 2 tablespoons sweet paprika; 3 tablespoons Indian curry powder; 1/2 cup chopped cilantro leaves, plus leaves for garnish; 2 teaspoons kosher salt or Hawaiian sea salt; 2 teaspoons cracked black pepper; 1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes; 4 to 5 scallions, cut into 1-inch pieces; Basmati rice with cilantro (or orzo with spinach and butter), for serving; Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

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Level: Easy
Total: 1 hr 35 min

Prep: 15 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 to 6 servings

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Ingredients

1 teaspoon cumin powder

1 teaspoon garam masala

Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)

1 teaspoon onion powder

3 tablespoons bottled minced garlic or 8 cloves minced

1 cup plain yogurt

2 tablespoons sweet paprika

3 tablespoons Indian curry powder

1/2 cup chopped cilantro leaves, plus leaves for garnish

2 teaspoons kosher salt or Hawaiian sea salt

2 teaspoons cracked black pepper

1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes

4 to 5 scallions, cut into 1-inch pieces

Basmati rice with cilantro (or orzo with spinach and butter), for serving

Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

Directions

WATCH

Watch how to make this recipe.

Special equipment:

4 wooden skewers (soaked for 2 hours in water) or 4 metal skewers

Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.